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Ingredients
Serves: 4

200g asparagus spears

1 tbsp olive oil

2 shallots, chopped

175g potatoes, peeled and chopped

140g frozen peas

650ml vegetable stock, made with stock cubes

small sprig of fresh mint

4 tbsp fromage frais

40g toasted pine nuts

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MethodPrep:15min › Cook:15min › Ready in:30min

Snap off any woody ends from the asparagus stalks at the point where they break easily. Cut off the tender tips and reserve. Roughly chop the remainder.

Heat the olive oil in a large, heavy pan and add the shallots, chopped asparagus and potatoes. Cover and cook over a medium heat, stirring occasionally, for 6-8 minutes or until tender.

Reserve a handful of peas and add the remainder to the pan with the stock and mint sprig. Cook for a few minutes if the potato is not quite tender. Season, then tip into a food processor or blender and process to a smooth purée. Return to the pan.

Blanch the asparagus tips and reserved peas in a pan of boiling water for 2 minutes. Drain. Bring the soup to the boil, then stir in the blanched asparagus tips and peas. Ladle into bowls. Swirl a spoonful of fromage frais on to each and scatter the pine nuts over the top.